275:
138:
19:
413:
283:
1780:
2199:
546:
100:, predating the earliest-known making of bread from cultivated wheat by thousands of years. Grinding stones dated at 30,000 years, possibly used for grinding grains and seeds into flour, have in recent years been unearthed in Australia and Europe, although there is no definitive evidence that these tools or their products were used for making breads.
254:) describes some of the bread, cakes, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flours used to produce bread could also vary, as noted by
1506:
262:, is more nourishing, more digestible, and in every way superior. In order of merit, the bread made from refined flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted". The essentiality of bread in the diet was reflected in the name for the rest of the meal:
486:
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most
Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread
318:
roughly 6 inches by 4 inches (15 cm by 10 cm), was served as an absorbent plate. When food was scarce, an all-too-common occurrence in medieval Europe, the trencher when served would typically be eaten with or after a meal. In times of relative abundance, trenchers could be given
193:
and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. Also, different forms of currency were exchanged in
Ancient Egypt before they began using coinage in the first millennium BC. Until this time, they did not rely on silver or gold, but instead
494:
are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in fewer than three hours. Dough that does not require fermentation because of chemical additives is called "quick bread" by commercial bakers. The
526:
However, in the 1980s, demand for sourdough in the UK grew to the point that in 1993, regulations were drawn up to define what could be sold as sourdough bread. In
Germany, sourdough continued to be used for rye bread, even as commercial yeasts became more popular.
389:
This gradually came to an end with government action, such as the 1860 and 1899 Food
Adulteration Acts in Britain. America had a more difficult time ending these processes of adulteration, however, as various states had varying policies regarding bread making.
222:
declared that wheat bread might only be baked for feast days. By the 5th century BC, bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as
Hellenized Asia Minor was added to Roman dominion as the
209:
were known as "the men of corn" and used that corn to create foods such as tortillas, tamales, and other breads. The people of modern-day Mexico have adopted these traditions, making corn and bread a popular part of
Mexican dishes.
734:
319:
to the poor or fed to the dogs. It was not until the 15th century that trenchers made of wood started to replace the bread variety. In
Britain the price, weight, and quality of bread and beer were regulated by the
797:
Popova, T. (2016) Bread remains in archaeological contexts. Southeast Europe and
Anatolia in Prehistory Essays in Honor of Vassil Nikolov on His 65th Anniversary, eds Bacvarov, K.; Gleser, R. (Habelt, Bonn), pp
1504:
Christianne L.H. Hupkens, Ronald A. Knibbe, and Maris J. Drop, for example, analyzed social class variation in the intake of fat and fiber, including white bread consumption, in
Maastricht, Liège, and Aachen,
807:
González
Carretero, L.; Wollstonecroft, M.; Fuller, DQ. (2017) A methodological approach to the study of archaeological cereal meals: A case study at Çatalhöyük East (Turkey). Veg Hist Archaeobot 26:415–432.
495:
introduction of commercial yeasts during the 19th century was detrimental to sourdough as these speeded up the baking process making production much easier. Common additives include reducing agents such as
127:
during the Neolithic period, some 6–5,000 years ago, in the form of artistic depictions, remains of structures and items used in breadmaking, and remains of the dough and bread itself.
742:
63:
lifestyles, and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in the Americas with maize and in Asia with rice.
676:
420:
It was discovered early on that while bran- and wheatgerm-discarding milling process can help improve white flour's shelf life, it does remove nutrients like some
346:
From the late 18th century to the end of the 19th century, bread sold in England and the United States was often adulterated with hazardous materials, including
1316:
1128:
1562:
323:
from the 13th century. Later in the 13th century, two further quasi-statutes were passed: The Judgement of Pillory and the Statute of English Bakers.
865:
1487:
1275:
189:
to produce "a lighter kind of bread than other peoples". Parts of the ancient world that drank wine instead of beer used a paste composed of
89:
59:
spread north and west, to Europe and North Africa, and east toward East Asia. This in turn led to the formation of towns, which curtailed
1605:
1375:
1422:
1452:
American Dietetic Association (2005). "Position of the American Dietetic Association: Fortification and Nutritional Supplements".
88:
from wild wheat, wild barley and plant roots between 11,600 and 14,600 years ago have been found at the archaeological site of
166:
The most common source of leavening in antiquity was to retain a piece of dough from the previous day to utilize as a form of
1259:
1234:
833:
775:
343:
demanded cheap bread. After repeal of the Corn Laws in 1846 cereal duties were substantially reduced and abolished in 1869.
818:
1623:
1519:
1091:
1055:
912:
291:
2228:
616:
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 July 2018).
735:"Feldman, Moshe and Kislev, Mordechai E., Israel Journal of Plant Sciences, Volume 55, Number 3–4 / 2007, pp. 207–21,
274:
1042:
927:
479:. This used the intense mechanical working of dough, and control of gases touching dough, to dramatically reduce the
592:
1302:
1679:
1577:
739:
in "A Century of Wheat Research-From Wild Emmer Discovery to Genome Analysis", Published Online: 3 November 2008"
480:
197:
The idea of a free-standing oven that could be pre-heated, with a door for access, appears to have been Greek.
18:
958:
Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy".
137:
218:
Even in antiquity, there was a wide variety of breads. In ancient times the Greek bread was barley bread:
1973:
677:"Indigenous Australians know we're the oldest living culture – it's in our Dreamtime | Larissa Behrendt"
30:
tomb of Itjer at google. Itjer is seated at a table with slices of bread, shown vertical by convention.
1491:
1312:
2126:
1948:
709:
476:
72:
2171:
2161:
445:
402:
324:
229:
2121:
374:
was the first to raise alarm to the food adulteration in 1820. In 1837, American health reformer
320:
1348:
1115:
Toussaint-Samat 2009, p.204 gives a date of 168 for "a considerable influx of craftsmen bakers (
618:"Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan"
412:
2141:
1307:
124:
1383:
2156:
2151:
765:
611:
609:
491:
224:
194:
exchanged everyday goods. For the poor, bread and beer were used to pay subsistence workers.
1507:"Social Class Differences in Women's Fat and Fibre Consumption: A Cross-National Study" 1995
763:
2186:
2181:
2176:
2166:
2131:
967:
629:
500:
437:
340:
311:
154:
1779:
819:"Chapter 12: Their staff of life: Initial investigations on ancient Egyptian bread baking"
606:
584:
511:; this last ingredient is added to whole meal bread to increase the softness of the loaf.
393:
In the mid-19th century, Britain imported much of its bread wheat from the United States.
8:
2136:
1943:
1933:
1890:
1672:
1563:"Ascorbic Acid as an Oxidant in Wheat Flour Dough. I. Conversion to Dehydroascorbic Acid"
327:
were abandoned in Glasgow in 1801, in London in 1815 and in the rest of Britain in 1836.
971:
633:
1804:
1430:
1207:
1180:"Baking for the Common Good: A Reassessment of the Assize of Bread in Medieval England"
991:
652:
617:
461:
457:
441:
367:
887:
1963:
1900:
1809:
1769:
1734:
1469:
1255:
1230:
1199:
1195:
1038:
983:
923:
829:
771:
684:
657:
504:
409:
machine in 1912, and a practical machine that both sliced and wrapped bread in 1928.
206:
995:
2090:
1988:
1794:
1759:
1719:
1461:
1405:
1191:
1018:
975:
893:
647:
637:
564:
483:
period and the time taken to produce a loaf at the expense of taste and nutrition.
375:
108:
93:
44:
889:
An archaeological study of baking and bread in New Kingdom Egypt (doctoral thesis)
2223:
2203:
2100:
1958:
1829:
1545:
979:
371:
235:
174:
85:
1131:
gives a list of thirty kinds, without commentary (Toussaint-Samat 2009, p. 202).
2095:
1998:
1968:
1915:
1754:
1739:
1696:
1665:
1465:
1023:
1010:
839:
472:
433:
933:
2217:
2034:
1880:
1870:
1353:
1203:
737:
Domestication of emmer wheat and evolution of free-threshing tetraploid wheat
688:
531:
508:
421:
131:
52:
764:
Colledge, Sue; University College, London. Institute of Archaeology (2007).
642:
615:
2146:
2064:
2044:
2029:
2019:
2003:
1983:
1905:
1814:
1473:
661:
559:
534:
that automate the process of making bread have become popular in the home.
520:
465:
406:
383:
31:
1276:"Sylvester Graham, Health Food Nut, Makes Butchers and Bakers Go Crackers"
987:
282:
258:
when he declared that "bread made of wheat, as compared with that made of
1978:
1895:
1885:
1764:
1724:
1704:
551:
303:
299:
170:
150:
142:
104:
56:
2024:
1744:
1211:
1179:
897:
453:
429:
828:. Vol. 5. London: Egypt Exploration Society. pp. 1253–1290.
767:
The Origins and spread of domestic plants in Southwest Asia and Europe
386:
at home, in response to adulterated bread sold in public bake houses.
1875:
1749:
1729:
1714:
416:
An automated bakery with industrial robots palletizing bread, Germany
336:
307:
240:
167:
112:
78:
2059:
2054:
1993:
1953:
1155:
496:
278:
Baker baking bread in an oven – miniature in a 13th-century psalter
255:
182:
146:
82:
401:
Bread-baking was industrialized at the start of the 20th century.
266:, "condiment", i.e., bread's accompaniment, whatever it might be.
2039:
1910:
516:
512:
449:
359:
351:
315:
60:
27:
43:
was central to the formation of early human societies. From the
2080:
1938:
259:
97:
2085:
1849:
1844:
1824:
1688:
1451:
347:
219:
178:
48:
40:
23:
1149:
Changes in diet are reflected in the modern significance of
545:
519:, which had been detected as common in women who joined the
460:, and iron. This mandate came about in response to the vast
2049:
1865:
1839:
1834:
1799:
1509:; the literature on class perceptions and diet is enormous.
1337:
MS., City Clerk's Office, Record Book, 1814-1820, pp. 3, 5.
922:. Cambridge: Cambridge University Press. pp. 537–576.
866:"3,500-year-old bread and beer from the New Kingdom, Egypt"
487:
became associated with lower-class ignorance of nutrition.
425:
382:, which described how to use unrefined wheat flour to make
363:
355:
190:
186:
490:
More recently, and especially in smaller retail bakeries,
1819:
1709:
145:
exactly as laid out in the Great Tomb, North Necropolis,
1657:
1159:
are now the accompaniment to the meat rather than bread.
1037:
Tannahill, Reay (1973). Food in History (Stein and Day.
585:"Prehistoric bake-off: Recipe for oldest bread revealed"
115:
sites in Turkey and Europe from around 9,100 years ago.
710:"Prehistoric man ate flatbread 30,000 years ago: study"
448:
foods with some of the nutrients lost in milling, like
227:; the foreign bakers of bread were permitted to form a
1560:
1153:
as fish (Toussaint-Samat 2009, p. 202); in Italy, the
757:
541:
213:
134:
follow those from prehistoric or predynastic Egypt:
1561:Elkassabany, M.; Hoseney, R.C.; Seib, P.A. (1980).
1624:"Bread: The Most Important Thing In Human History"
1520:"Bread: The Most Important Thing In Human History"
1092:"Bread: The Most Important Thing In Human History"
1056:"Bread: The Most Important Thing In Human History"
863:
2215:
1254:. USA: University of Chicago Press. p. 66.
1229:. USA: University of Chicago Press. p. 65.
310:. In the standard table setting of the day the
622:Proceedings of the National Academy of Sciences
157:, 1911. Egyptian Museum, Turin, S. 14051-14055.
161:
1673:
1488:"Criticisms of the Chorleywood bread process"
1423:"Grains - What foods are in the grain group?"
464:seen in US military recruits at the start of
1454:Journal of the American Dietetic Association
864:Gonzalez Carretero, Lara (9 February 2017).
440:. The US government has mandated since 1941
153:(Old Kingdom), 2435–2305 BC. Excavations by
103:Bread is otherwise strongly associated with
1606:"Modern History of Bread - 20th Century UK"
339:inflated the price of bread in the UK. The
1680:
1666:
1429:. USDA.gov. 1 October 2009. Archived from
1002:
951:
1022:
920:Ancient Egyptian materials and technology
651:
641:
576:
1346:
918:. In Nicholson, P. T.; Shaw, I. (eds.).
674:
515:was added to flour in the UK to prevent
411:
281:
273:
136:
17:
675:Behrendt, Larissa (22 September 2016).
288:Livre du roi Modus et de la reine Ratio
2216:
1600:
1598:
1347:Gulliver, Katrina (2 September 2017).
1008:
957:
910:
885:
816:
582:
330:
1661:
1543:
1303:"The fight against food adulteration"
1300:
1249:
1224:
1177:
396:
1595:
892:(Thesis). University of Cambridge.
475:was the development in 1961 of the
13:
1089:
770:. Left Coast Press. pp. 40–.
380:Treatise on Bread and Bread-Making
14:
2240:
1648:Nonaka, I.; Takeuchi, H. (1995),
1376:"Sliced Bread Turns 80 Years Old"
1319:from the original on 14 June 2018
286:Peasants sharing bread, from the
214:Ancient types and shapes of bread
2198:
2197:
1778:
1380:Chillicothe Constitution-Tribune
1196:10.1111/j.1468-0289.2004.00285.x
913:"Chapter 22: Brewing and baking"
593:British Broadcasting Corporation
544:
125:breadmaking in prehistoric Egypt
107:. Wheat was domesticated in the
1642:
1616:
1554:
1537:
1512:
1498:
1480:
1445:
1415:
1398:
1368:
1340:
1331:
1294:
1268:
1243:
1218:
1171:
1162:
1143:
1134:
1122:
1109:
1083:
1074:
1048:
1031:
904:
879:
857:
123:There is extensive evidence of
1650:The Knowledge-Creating Company
1280:New England Historical Society
810:
801:
791:
727:
702:
668:
583:Briggs, Helen (17 July 2018).
565:Cultural significance of bread
269:
1:
1382:. 7 July 2008. Archived from
1119:) of Greek origin into Rome".
570:
302:, bread served not only as a
244:
66:
1311:. Vol. 42, no. 2.
1301:Coley, Noel (1 March 2005).
980:10.1126/science.273.5274.488
7:
1410:Mechanization Takes Command
1349:"The fruits of imperialism"
1184:The Economic History Review
1080:Toussaint-Samat 2009, p.202
537:
200:
162:Yeast and oven in antiquity
141:Conical loaves of bread as
10:
2245:
1652:, Oxford University Press.
1576:(2): 85–87. Archived from
1544:Pyler, Ernst John (1958).
1466:10.1016/j.jada.2005.06.009
1412:(Oxford University Press).
1313:Royal Society of Chemistry
1024:10.4000/civilisations.1353
70:
2229:History of food and drink
2195:
2114:
2073:
2012:
1949:Chorleywood bread process
1924:
1858:
1787:
1776:
1695:
1687:
1404:It occupies a section in
477:Chorleywood bread process
73:Epipalaeolithic Near East
824:. In Kemp, B. J. (ed.).
403:Otto Frederick Rohwedder
306:but also as part of the
290:, France, 14th century (
118:
1252:Diet for a large planet
1227:Diet for a large planet
1009:Samuel, Delwen (2002).
911:Samuel, Delwen (2000).
817:Samuel, Delwen (1989).
643:10.1073/pnas.1801071115
503:, and oxidants such as
321:Assize of Bread and Ale
1550:. Siebel. p. 703.
1308:Education in Chemistry
1011:"Bread in archaeology"
471:A major change in the
417:
405:developed a prototype
295:
292:Bibliothèque nationale
279:
187:foam skimmed from beer
158:
35:
32:Egyptian Museum, Turin
1250:Otter, Chris (2020).
1225:Otter, Chris (2020).
1178:Davis, James (2004).
530:Since 1986, domestic
462:nutrient deficiencies
438:essential fatty acids
415:
285:
277:
205:In the Americas, the
140:
21:
1610:Federation of Bakers
501:sodium metabisulfite
341:Anti-Corn Law League
155:Ernesto Schiaparelli
111:. Bread is found in
77:Charred crumbs of a
1386:on 12 November 2020
1129:Chrysippus of Tyana
972:1996Sci...273..488S
886:Samuel, D. (1994).
634:2018PNAS..115.7925A
331:To the 19th century
1805:Calcium propanoate
1630:. 29 November 2022
1433:on 7 February 2023
1315:. pp. 46–49.
1062:. 29 November 2022
898:10.17863/CAM.15973
745:on 6 December 2013
492:chemical additives
418:
368:ammonium carbonate
296:
280:
177:reported that the
159:
36:
2211:
2210:
2127:Brand name breads
1964:Maillard reaction
1810:Dough conditioner
1427:ChooseMyPlate.gov
1261:978-0-226-69710-9
1236:978-0-226-69710-9
1090:Bakery, Grant's.
966:(5274): 488–490.
835:978-0-85698-109-8
777:978-1-59874-988-5
628:(31): 7925–7930.
521:World War II
505:potassium bromate
446:white flour-based
397:Industrialization
2236:
2201:
2200:
2172:Sourdough breads
2162:Pakistani breads
2106:History of bread
2091:Baker percentage
1989:Sponge and dough
1782:
1682:
1675:
1668:
1659:
1658:
1653:
1646:
1640:
1639:
1637:
1635:
1620:
1614:
1613:
1602:
1593:
1592:
1590:
1588:
1582:
1567:
1558:
1552:
1551:
1541:
1535:
1534:
1532:
1530:
1516:
1510:
1502:
1496:
1495:
1490:. Archived from
1484:
1478:
1477:
1460:(8): 1300–1311.
1449:
1443:
1442:
1440:
1438:
1419:
1413:
1406:Sigfried Giedion
1402:
1396:
1395:
1393:
1391:
1372:
1366:
1365:
1363:
1361:
1344:
1338:
1335:
1329:
1328:
1326:
1324:
1298:
1292:
1291:
1289:
1287:
1272:
1266:
1265:
1247:
1241:
1240:
1222:
1216:
1215:
1175:
1169:
1168:Tannahill p. 227
1166:
1160:
1147:
1141:
1138:
1132:
1126:
1120:
1113:
1107:
1106:
1104:
1102:
1087:
1081:
1078:
1072:
1071:
1069:
1067:
1052:
1046:
1035:
1029:
1028:
1026:
1006:
1000:
999:
955:
949:
948:
946:
944:
938:
932:. Archived from
917:
908:
902:
901:
883:
877:
876:
874:
872:
861:
855:
854:
852:
850:
844:
838:. Archived from
823:
814:
808:
805:
799:
795:
789:
788:
786:
784:
761:
755:
754:
752:
750:
741:. Archived from
731:
725:
724:
722:
720:
706:
700:
699:
697:
695:
672:
666:
665:
655:
645:
613:
604:
603:
601:
599:
580:
554:
549:
548:
376:Sylvester Graham
253:
249:
246:
225:province of Asia
109:Fertile Crescent
86:hunter-gatherers
45:Fertile Crescent
2244:
2243:
2239:
2238:
2237:
2235:
2234:
2233:
2214:
2213:
2212:
2207:
2191:
2122:American breads
2110:
2101:Bread in Europe
2069:
2008:
1926:
1920:
1916:Weighing scales
1854:
1830:Leavening agent
1783:
1774:
1691:
1686:
1656:
1647:
1643:
1633:
1631:
1622:
1621:
1617:
1604:
1603:
1596:
1586:
1584:
1580:
1565:
1559:
1555:
1547:Our Daily Bread
1542:
1538:
1528:
1526:
1518:
1517:
1513:
1503:
1499:
1494:on 22 May 2012.
1486:
1485:
1481:
1450:
1446:
1436:
1434:
1421:
1420:
1416:
1403:
1399:
1389:
1387:
1374:
1373:
1369:
1359:
1357:
1345:
1341:
1336:
1332:
1322:
1320:
1299:
1295:
1285:
1283:
1282:. 25 April 2014
1274:
1273:
1269:
1262:
1248:
1244:
1237:
1223:
1219:
1176:
1172:
1167:
1163:
1148:
1144:
1140:Tannahill p. 91
1139:
1135:
1127:
1123:
1114:
1110:
1100:
1098:
1088:
1084:
1079:
1075:
1065:
1063:
1054:
1053:
1049:
1036:
1032:
1007:
1003:
956:
952:
942:
940:
939:on 26 July 2020
936:
930:
915:
909:
905:
884:
880:
870:
868:
862:
858:
848:
846:
845:on 26 July 2020
842:
836:
821:
815:
811:
806:
802:
796:
792:
782:
780:
778:
762:
758:
748:
746:
733:
732:
728:
718:
716:
708:
707:
703:
693:
691:
673:
669:
614:
607:
597:
595:
581:
577:
573:
550:
543:
540:
399:
372:Frederick Accum
333:
300:medieval Europe
272:
251:
247:
236:Deipnosophistae
216:
203:
175:Pliny the Elder
164:
121:
75:
69:
12:
11:
5:
2242:
2232:
2231:
2226:
2209:
2208:
2196:
2193:
2192:
2190:
2189:
2184:
2179:
2174:
2169:
2164:
2159:
2154:
2149:
2144:
2142:British breads
2139:
2134:
2129:
2124:
2118:
2116:
2112:
2111:
2109:
2108:
2103:
2098:
2096:Bread and salt
2093:
2088:
2083:
2077:
2075:
2071:
2070:
2068:
2067:
2062:
2057:
2052:
2047:
2042:
2037:
2032:
2027:
2022:
2016:
2014:
2010:
2009:
2007:
2006:
2004:Vienna process
2001:
1999:Straight dough
1996:
1991:
1986:
1981:
1976:
1971:
1969:No-knead bread
1966:
1961:
1956:
1951:
1946:
1941:
1936:
1930:
1928:
1922:
1921:
1919:
1918:
1913:
1908:
1903:
1898:
1893:
1888:
1883:
1878:
1873:
1868:
1862:
1860:
1856:
1855:
1853:
1852:
1847:
1842:
1837:
1832:
1827:
1822:
1817:
1812:
1807:
1802:
1797:
1791:
1789:
1785:
1784:
1777:
1775:
1773:
1772:
1767:
1762:
1757:
1752:
1747:
1742:
1740:Sandwich bread
1737:
1732:
1727:
1722:
1717:
1712:
1707:
1701:
1699:
1693:
1692:
1685:
1684:
1677:
1670:
1662:
1655:
1654:
1641:
1615:
1594:
1553:
1536:
1511:
1497:
1479:
1444:
1414:
1397:
1367:
1339:
1330:
1293:
1267:
1260:
1242:
1235:
1217:
1190:(3): 465–502.
1170:
1161:
1142:
1133:
1121:
1108:
1096:Grant's Bakery
1082:
1073:
1047:
1030:
1001:
950:
928:
903:
878:
856:
834:
826:Amarna Reports
809:
800:
790:
776:
756:
726:
701:
667:
605:
574:
572:
569:
568:
567:
562:
556:
555:
539:
536:
473:United Kingdom
434:micronutrients
398:
395:
332:
329:
271:
268:
215:
212:
202:
199:
163:
160:
130:Findings from
120:
117:
68:
65:
9:
6:
4:
3:
2:
2241:
2230:
2227:
2225:
2222:
2221:
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2206:
2205:
2194:
2188:
2185:
2183:
2180:
2178:
2175:
2173:
2170:
2168:
2165:
2163:
2160:
2158:
2157:Indian breads
2155:
2153:
2152:French breads
2150:
2148:
2145:
2143:
2140:
2138:
2135:
2133:
2130:
2128:
2125:
2123:
2120:
2119:
2117:
2115:List articles
2113:
2107:
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2079:
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2061:
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2056:
2053:
2051:
2048:
2046:
2043:
2041:
2038:
2036:
2035:Bread pudding
2033:
2031:
2028:
2026:
2023:
2021:
2018:
2017:
2015:
2011:
2005:
2002:
2000:
1997:
1995:
1992:
1990:
1987:
1985:
1982:
1980:
1977:
1975:
1972:
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1962:
1960:
1957:
1955:
1952:
1950:
1947:
1945:
1942:
1940:
1937:
1935:
1932:
1931:
1929:
1925:Processes and
1923:
1917:
1914:
1912:
1909:
1907:
1904:
1902:
1899:
1897:
1894:
1892:
1889:
1887:
1884:
1882:
1881:Dough scraper
1879:
1877:
1874:
1872:
1871:Bread machine
1869:
1867:
1864:
1863:
1861:
1857:
1851:
1848:
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1808:
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1803:
1801:
1798:
1796:
1795:Baker's yeast
1793:
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1790:
1786:
1781:
1771:
1768:
1766:
1763:
1761:
1758:
1756:
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1741:
1738:
1736:
1733:
1731:
1728:
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1723:
1721:
1718:
1716:
1713:
1711:
1708:
1706:
1703:
1702:
1700:
1698:
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1683:
1678:
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1583:on 4 May 2013
1579:
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1385:
1381:
1377:
1371:
1356:
1355:
1354:The Spectator
1350:
1343:
1334:
1318:
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1125:
1118:
1112:
1097:
1093:
1086:
1077:
1061:
1057:
1051:
1044:
1043:0-8128-1437-1
1040:
1034:
1025:
1020:
1017:(49): 27–36.
1016:
1015:Civilisations
1012:
1005:
997:
993:
989:
985:
981:
977:
973:
969:
965:
961:
954:
935:
931:
929:9780521452571
925:
921:
914:
907:
899:
895:
891:
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882:
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860:
841:
837:
831:
827:
820:
813:
804:
794:
779:
773:
769:
768:
760:
744:
740:
738:
730:
715:
711:
705:
690:
686:
682:
678:
671:
663:
659:
654:
649:
644:
639:
635:
631:
627:
623:
619:
612:
610:
594:
590:
586:
579:
575:
566:
563:
561:
558:
557:
553:
547:
542:
535:
533:
528:
524:
522:
518:
514:
510:
509:ascorbic acid
506:
502:
498:
493:
488:
484:
482:
478:
474:
469:
467:
463:
459:
455:
451:
447:
443:
442:fortification
439:
435:
431:
427:
423:
422:dietary fiber
414:
410:
408:
407:bread-slicing
404:
394:
391:
387:
385:
381:
377:
373:
369:
365:
361:
357:
353:
349:
344:
342:
338:
328:
326:
322:
317:
314:, a piece of
313:
309:
308:table service
305:
301:
293:
289:
284:
276:
267:
265:
261:
257:
252: 230 AD
242:
239:, the author
238:
237:
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226:
221:
211:
208:
198:
195:
192:
188:
184:
180:
176:
172:
169:
156:
152:
148:
144:
139:
135:
133:
132:ancient Egypt
128:
126:
116:
114:
110:
106:
101:
99:
95:
91:
87:
84:
80:
74:
64:
62:
58:
54:
50:
46:
42:
38:
33:
29:
25:
20:
16:
2202:
2187:Toast dishes
2182:Swiss breads
2177:Sweet breads
2167:Quick breads
2132:Bread dishes
2105:
2045:French toast
2030:Bread pakora
2020:Bread crumbs
1649:
1644:
1632:. Retrieved
1627:
1618:
1609:
1585:. Retrieved
1578:the original
1573:
1569:
1556:
1546:
1539:
1527:. Retrieved
1523:
1514:
1500:
1492:the original
1482:
1457:
1453:
1447:
1435:. Retrieved
1431:the original
1426:
1417:
1409:
1400:
1388:. Retrieved
1384:the original
1379:
1370:
1358:. Retrieved
1352:
1342:
1333:
1321:. Retrieved
1306:
1296:
1284:. Retrieved
1279:
1270:
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1220:
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1154:
1150:
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1095:
1085:
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1059:
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1004:
963:
959:
953:
941:. Retrieved
934:the original
919:
906:
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881:
869:. Retrieved
859:
847:. Retrieved
840:the original
825:
812:
803:
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781:. Retrieved
766:
759:
747:. Retrieved
743:the original
736:
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717:. Retrieved
713:
704:
692:. Retrieved
681:The Guardian
680:
670:
625:
621:
596:. Retrieved
588:
578:
560:Food history
532:bread makers
529:
525:
489:
485:
481:fermentation
470:
466:World War II
419:
400:
392:
388:
384:Graham bread
379:
345:
334:
297:
287:
263:
234:
228:
217:
204:
196:
165:
129:
122:
102:
94:Black Desert
76:
53:domesticated
39:
37:
15:
2137:Bread rolls
2086:Breadmaking
1984:Pre-slicing
1979:Pre-ferment
1901:Stand mixer
1886:Farinograph
1788:Ingredients
1770:Whole wheat
1765:White bread
1735:Salt-rising
1705:Brown bread
1634:29 November
1570:Cereal Chem
1529:29 November
1066:29 November
552:Food portal
316:stale bread
304:staple food
270:Middle Ages
151:5th Dynasty
143:grave goods
105:agriculture
57:cultivation
2218:Categories
2060:Sandwiches
2025:Bread bowl
1927:techniques
1760:Unleavened
1745:Soda bread
1720:Multigrain
1587:9 February
1360:25 October
1101:1 December
1045:). p. 68f.
571:References
497:L-cysteine
454:riboflavin
430:B vitamins
378:published
250: – c.
248: 170
233:. In the
191:grape must
90:Shubayqa 1
71:See also:
67:Prehistory
1959:Leavening
1934:Autolysis
1876:Bread pan
1859:Equipment
1750:Sourdough
1730:Rye bread
1715:Flatbread
1437:6 January
1408:, 1969.
1204:0013-0117
719:13 August
694:13 August
689:0261-3077
337:Corn Laws
241:Athenaeus
230:collegium
185:used the
168:sourdough
113:Neolithic
79:flatbread
2204:Category
2055:Stuffing
2040:Croutons
1994:Steaming
1974:Proofing
1954:Kneading
1755:Sprouted
1474:16182650
1317:Archived
1156:contorni
1117:pistores
996:19453393
943:17 April
871:17 April
849:17 April
798:519–526.
714:phys.org
662:30012614
589:BBC News
538:See also
523:effort.
312:trencher
256:Diphilus
201:Americas
183:Iberians
147:Gebelein
83:Natufian
81:made by
47:, where
1911:Toaster
1323:14 June
1286:29 June
1212:3698543
988:8662535
968:Bibcode
960:Science
653:6077754
630:Bibcode
598:17 July
517:rickets
513:Calcium
450:thiamin
360:plaster
352:sawdust
325:Assizes
171:starter
92:in the
61:nomadic
28:mastaba
2224:Breads
2081:Bakery
1939:Baking
1906:Warmer
1628:Grants
1524:Grants
1472:
1390:6 July
1258:
1233:
1210:
1202:
1060:Grants
1041:
994:
986:
926:
832:
783:5 July
774:
749:6 July
687:
660:
650:
458:niacin
260:barley
207:Mayans
98:Jordan
2074:Other
2065:Toast
2050:Rusks
1850:Water
1845:Sugar
1825:Flour
1725:Quick
1697:Types
1689:Bread
1581:(PDF)
1566:(PDF)
1208:JSTOR
1151:opson
992:S2CID
937:(PDF)
916:(PDF)
843:(PDF)
822:(PDF)
348:chalk
264:ópson
220:Solon
179:Gauls
119:Egypt
49:wheat
41:Bread
26:from
24:stele
22:Slab
2147:Buns
2013:Uses
1944:Biga
1896:Peel
1891:Lame
1866:Oven
1840:Salt
1835:Milk
1815:Eggs
1800:Barm
1636:2022
1589:2017
1531:2022
1470:PMID
1439:2012
1392:2011
1362:2020
1325:2018
1288:2022
1256:ISBN
1231:ISBN
1200:ISSN
1103:2022
1068:2022
1039:ISBN
984:PMID
945:2017
924:ISBN
873:2017
851:2017
830:ISBN
785:2011
772:ISBN
751:2011
721:2019
696:2019
685:ISSN
658:PMID
600:2018
436:and
426:iron
366:and
364:clay
356:alum
335:The
181:and
51:was
1820:Fat
1710:Bun
1462:doi
1458:105
1192:doi
1019:doi
976:doi
964:273
894:doi
648:PMC
638:doi
626:115
507:or
499:or
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
